Garden Vegetable Risotto Recipe
Does not include salad or sides.
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Ingredients
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Vegetables & aromatics
Rice & liquids
Fats & finishing
Method
Vegetables & aromatics
Prepare vegetables
Peel and finely dice the onion. Mince the garlic. Peel and dice the carrots into small 1/4-inch pieces. Trim the ends of the asparagus and cut spears into 1-inch pieces. Cut the zucchini into 1/4-inch half-moons. Halve the cherry tomatoes. Roughly chop the parsley and set aside.
Sweat aromatics & cook firm vegetables
In a large heavy-bottomed saucepan or sauté pan, heat 2 tablespoons olive oil over medium heat. Add the diced onion and a pinch (about 1/8 tsp) of salt and cook, stirring occasionally, until translucent, about 4–5 minutes. Add the carrots and cook 4 minutes more until they start to soften. Add the minced garlic and cook for 30–45 seconds until fragrant.
Add remaining vegetables later
When the rice has begun to soften (see Rice section), add the zucchini and asparagus pieces and continue cooking with the rice so vegetables finish tender-crisp. About 3 minutes before the risotto is done, stir in the frozen peas and halved cherry tomatoes to warm through.
Rice & liquids
Warm the stock
Place the vegetable stock and water in a separate pot and bring to a gentle simmer over low-medium heat. Keep it at a bare simmer; you will ladle hot stock into the rice so it should be hot.
Toast the rice
Push the softened vegetables to the edges of the pan, add 1 tablespoon olive oil if pan looks dry. Add the arborio rice to the pan and stir to coat the grains in oil and aromatics. Cook, stirring, for about 2 minutes until the edges of the grains become translucent and they give a faintly nutty aroma.
Deglaze with wine
Pour in the dry white wine and increase heat to medium. Stir continuously until the wine is mostly absorbed, about 1–2 minutes.
Ladle in hot stock gradually
Reduce heat to medium-low. Add one ladle (about 1/2 cup) of the hot stock to the rice and stir frequently until most of the liquid is absorbed. Continue adding stock, one ladle at a time, waiting until the rice has mostly absorbed each addition before adding more. Stir often to release starches — this creates a creamy texture. This process takes about 18–22 minutes total. Taste the rice after 15 minutes; it should be al dente (tender with a slight bite). If you run out of stock and rice still needs time, use hot water, a few tablespoons at a time.
Fats & finishing
Incorporate vegetables and finish risotto
When the rice is about 3–4 minutes from your desired doneness, add the zucchini and asparagus pieces into the rice and continue ladling hot stock and stirring until done. With about 2 minutes left, stir in the frozen peas and cherry tomatoes. The risotto should be creamy and loose — not dry or gluey.
Mount with butter and cheese
Remove the pan from heat. Stir in the unsalted butter and grated Parmesan until melted and fully incorporated to enrich the risotto. Add the remaining 1 tablespoon olive oil if desired for shine. Adjust seasoning with the remaining salt and freshly ground black pepper to taste.
Brighten with lemon and herbs
Zest half the lemon directly over the finished risotto and squeeze 1 tablespoon lemon juice (taste and add more if desired). Stir in the chopped parsley. Taste and adjust seasoning. Let risotto rest for 1 minute; it will thicken slightly but should remain creamy.